Get grazing with this creative snack board cross utilizing Thanksgiving leftovers! Whether it’s leftover dishes (stuffing, turkey, sweet potato casserole, etc…) or ingredients, there’s oodles of options available to keep those post-Thanksgiving goodies lively and enticing.
Olive Oil & Sage Ranch Dressing
This is a tasty crudité dip that we just love whipping up with leftover Thanksgiving ingredients. If you need some veggie inspiration for your crudité, leftover greens beans, brussel sprouts, carrots, or celery (all ingredients we stock up with in order to make some of those classic Thanksgiving side dishes) are perfect!
Makes 1 cup
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Gil’s Double Garlic Olive Oil
2 teaspoons Gil’s Roasted Garlic Champagne Mustard
1 teaspoon honey or agave
1 teaspoon fresh or dried chives, chopped
1 teaspoon fresh or dried parsley, chopped
1 teaspoon fresh sage, chopped
1/4 teaspoon onion powder
Salt and pepper to taste
Combine ingredients in a medium bowl and whisk to combine. Cover and refrigerate for 30 minutes (this allows time for the flavors to meld) before serving.
Truffle, Turkey & Cranberry Crostini with Blue Cheese
We always find ourself with leftover turkey and cranberry sauce post Thanksgiving feast. To ease the boredom (after we’ve made several sandwiches with the leftovers already), we like to remix these into appetizers, adding just a couple changes to keep things interesting.
Makes 12 appetizers
2 tablespoons Gil’s California Extra Virgin Olive Oil
12 baguette slices
1/2 cup cream cheese, softened
1/4 cup blue cheese crumbles
1 cup leftover roast turkey, sliced (or those little chunks leftover after slicing)
1/4 cup leftover cranberry sauce
Fresh herbs for garnish
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place truffle oil and olive oil in a small bowl and stir to combine. Brush the oil combo over the baguette slices, top and bottom, and place on the prepared baking sheet. Place in the oven and toast for 5 minutes or until just slightly golden. Remove from the oven and spread each with cream cheese. Top the cream cheese with a sprinkle of blue cheese and return to the oven. Toast for another 5 minutes or until the cheese has melted slightly and the crostini is crispy around the edges. Remove from the oven and top with turkey, cranberry sauce, and fresh herbs.
Stuffing Bites with Mustard & Ham
It’s well known that turkey and stuffing are a well made match. But, did you know, ham is no stranger to stuffing either?! These stuffing bites are another way to liven up your leftovers. The stuffing base is super simple to make (all you need is a muffin tin) and dressing this appetizer with mustard adds a fun punch.
Makes 12 appetizers
2 tablespoons of Gil’s California Extra Virgin Olive Oil
2-3 cups leftover stuffing
1 egg, beaten
12 pieces of sliced ham (you can cut these into any shape you like)
Preheat oven to 400°F and brush a mini muffin tin (cupcake size or smaller) generously with olive oil. Place leftover stuffing in a medium bowl, add the beaten egg, and stir to combine. Divide stuffing between the muffin cups and, using the bake of a spoon, press to compact. Place in the oven and bake for 12-15 minutes or until the stuffing has browned around the edges. Remove from the oven and set aside to rest (about 5 minutes). Remove the stuffing bites from the cups and top with ham and little dollops of mustard before serving.
Sweet Potato & Brie Puff Cups
This is a fun appetizer to make with leftover sweet potato casserole! If you’re a fan of marshmallow topped sweet potato casserole, just spoon a little of that topping away to free up some of the sweet potato center.
Makes 9 appetizers
1 sheet puff pastry, portioned into 9 even squares
2 tablespoons Gil’s Key Lime Olive Oil
1/2 teaspoon San Fran Sea Salt
3-4oz brie cheese, cut into bite-sized pieces
1 1/2 cups leftover sweet potato casserole (sans marshmallow topping)
1/4 cup chopped pecans or walnuts
Fresh herbs (like sage leaves) for garnish
Preheat oven to 375°F and lightly spritz a muffin pan with cooking spray. Brush the puff pastry portions with olive oil, lightly sprinkle with salt, and gently press into the prepared muffin cups. Divide brie portions between the cups and top with leftover sweet potato casserole (about 1 heaping tablespoon per cup). Sprinkle the cups with chopped nuts and place in the oven. Bake for 25-30 minutes or until golden brown. Remove from the oven and set aside to cool for 10 minutes before removing from the muffin tin. Garnish the cups with fresh herbs before serving.